Preheat the oven to 180°C. Line a 25x35cm baking pan with baking paper.
Whisk the eggs and granulated sugar until pale, thick, and tripled in volume (about 5–7 minutes). Fold in the melted Spreado and essence gently. Sift in the cocoa powder, flour, baking powder, and salt. Fold until just combined without deflating the batter.
Pour the mixture into the prepared pan and spread it out evenly. Bake for 10–12 minutes until the cake springs back when touched.
Dust a clean kitchen towel with icing sugar or cocoa powder. While the cake is still warm, invert it onto the towel and peel off the baking paper.
Roll the cake with the towel from the short end and let it cool completely.
Meanwhile, whip the cream with the icing sugar and vanilla until stiff peaks form. Keep chilled until needed.
Once the cake is cool, carefully unroll it. Spread the vanilla cream filling evenly over the surface, then gently re-roll the cake. Wrap in plastic wrap and chill for 1 hour. Decorate as desired and serve.
